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Curried Carrot Soup<br />
Ingredients:<br />
1/2 cup/125 mL chopped onion<br />
1/2 tsp/2.5 mL Watkins Gourmet Thyme<br />
1 Watkins Gourmet Bay Leaf<br />
2 tsp/10 mL Watkins Original Grapeseed Oil<br />
6 carrots, scraped and thinly sliced or diced<br />
5 cups/1.2 litres water<br />
1/4 cup/60 mL Watkins Chicken Soup Base<br />
1-1/2 tsp/7.5 mL Watkins<br />
Gourmet Curry Powder<br />
Dash Watkins Gourmet Cayenne Pepper<br />
1 package (3 oz/85 g) cream cheese<br />
2-1/2 tbsp/38 mL all-purpose flour<br />
Watkins Gourmet Parsley for garnish<br />
Directions:<br />
In a medium saucepan or Dutch oven, sauté<br />
onion, thyme and bay leaf in oil until onion is<br />
tender. Add carrots, water, soup base, curry<br />
powder and cayenne pepper. Cover and cook<br />
over medium heat 25 minutes or until carrots<br />
are tender. Remove bay leaf and discard.<br />
Combine half of the carrot mixture with the<br />
cream cheese and flour in a blender or food<br />
processor. Process until smooth; return<br />
processed mixture to saucepan. Return to heat<br />
and cook, stirring constantly, until mixture<br />
is heated through and thickens slightly.<br />
Makes 6 servings.<br />
Click on any Watkins product to be brought to JRWatkins.com<br />
1-800-Watkins (928-5467) 21
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